This recipe has been a house favorite at Big Bob Gibson Bar-B-Q in Decatur, Alabama, for two decades. Add pulled pork shoulder to a plate-size, overloaded potato and this is a meal that only the heartiest appetites can tackle!

4 extra-large (20-oz.) baking potatoes
8 Tbs. (1 stick) salted butter
1/2 cup sour cream
6 oz. cheddar cheese, finely shredded (1-1/2 cups)
4 scallions, chopped
4 slices bacon, cooked and crumbled
1 lb. leftover pulled barbecue pork, reheated (see tip)

When you have leftover barbecue, it’s best to refrigerate it in as large pieces as possible, to retain moisture. To reheat, put the meat in a baking dish and cover with foil. Reheat in a 300ºF oven until the internal temperature of the meat reaches 145ºF, about 1 hour.
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 450°F.

Wash the potatoes and wrap each of them in foil. Place the potatoes over indirect heat, away from the coals, close the grill lid, and cook until the potatoes soften, about 1 hour 30 minutes.

Transfer the potatoes to a cutting board. Cut a slit in the top of each potato and divide the butter, sour cream, cheese, scallions, and crumbled bacon among them. Top each potato with the leftover barbecue pork and serve.